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Toasted Ravioli with Pecorino Fonduta
INGRIDSTEVENS16Ingredients
40Minutes
540Calories
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Description
Mario Batali - The Chew
Ingredients
US|METRIC
10 SERVINGS
- 1 lb. ravioli (fresh, 1-inch, square ricotta, frozen)
- 3 eggs (beaten)
- 1/2 cup half and half
- 1 cup all-purpose flour
- ground black pepper
- 2 cups plain bread crumbs
- 1 cup pecorino romano (grated, plus more)
- 2 Tbsp. dried thyme
- 2 Tbsp. dried parsley
- 1 lemon zested
- extra-virgin olive oil (for frying)
- 1 cup half and half
- 1/2 cup pecorino romano (grated)
- 1 cup fontina cheese (shredded)
- 4 egg yolks
- ground black pepper
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Directions
- For the toasted ravioli: Fill a large pot with water, bring to a boil. When water is boiling, add ravioli and cook for 3 minutes. Remove and immediately submerge in an ice bath, then drain and place on a clean towel to dry.
- Place three large bowls or baking dishes in front of you. In the first one, add the flour and season with salt and pepper. In the second, whisk together the eggs and half and half until well combined. In the third, whisk together the breadcrumbs, cheese, and herbs until well combined.
- Working in batches, place some of the cooked ravioli in the flour mixture. Toss to coat. Next, place in the egg mixture and toss to coat. Finally, place in the breadcrumb mixture and toss to coat.
NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol230mg77% |
Sodium1020mg43% |
Potassium200mg6% |
Protein28g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate46g15% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A15% |
Vitamin C2% |
Calcium60% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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